The Land of the Witwnishe 



some difficulty through the tangle of rocks 

 and trees, though the men, canoe on head 

 and both hands full, skip along easily 

 enough. There we find a little family 

 party of winanishe close under the bank 

 in a hole beneath some alder-roots, which 

 would exactly suit a trout's idea of a home. 

 Farther up we get some pretty casting off 

 a rocky bank, past which a strong up-eddy 

 runs. Later on, when the water has fallen 

 and new eddies form immediately above 

 the point, there will be good fishing, either 

 off the rocks or in the canoe, which the 

 men will hold in the very dividing-line be- 

 tween the main current over the fall and 

 that which sets inshore. 



At luncheon, which is not a feast of 

 obligation at the lodge, a winanishe a la 

 troche gives us a chance to test the men's 

 cookery. The fish, split down the back 

 and opened out like a kite, is skewered 

 with slips of red willow, well salted and 

 peppered, inserted in a cleft stick fastened 

 with spruce-root or a withe of alder, and 

 then, stuck in the ground before a clear 

 fire of driftwood, is broiled without any 

 basting but its own fat. If you prefer the 

 flavor, you may skewer a piece of bacon to 

 the upper part of the fish. The delicate 

 pink flesh is intermediate in flavor between 



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